Why Make This Recipe
Garlic Ginger Bok Choy Stir-Fry is a quick, healthy dish that captures the vibrant flavors of fresh ingredients. It is not only easy to make, but it also brings a delightful crunch and brightness to your meal. This stir-fry is packed with nutrients, making it a great choice for a side dish or a main event on your dinner table. Plus, it takes just minutes to prepare, making it perfect for busy weeknights!
How to Make Garlic Ginger Bok Choy Stir-Fry
Ingredients:
- 1 lb baby bok choy, trimmed and chopped
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional for added depth)
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon honey or maple syrup
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 tablespoon toasted sesame seeds
- 2 green onions, chopped
Directions:
I. Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
II. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
III. Add the chopped bok choy and stir-fry for 3–4 minutes until wilted but still crisp.
IV. In a small bowl, mix soy sauce, oyster sauce (if using), rice vinegar, red pepper flakes, honey, and the cornstarch slurry.
V. Pour the sauce into the skillet and stir well to coat the bok choy. Cook for another 1–2 minutes until the sauce thickens slightly.
VI. Remove from heat, sprinkle with sesame seeds and green onions. Serve hot as a side or over rice.
How to Serve Garlic Ginger Bok Choy Stir-Fry
Serve this dish hot as a quick side with your favorite proteins like chicken, beef, or tofu. It also works wonderfully over rice or noodles, absorbing all the delicious flavors of the sauce. Garnish with extra green onions or sesame seeds for added flair!
How to Store Garlic Ginger Bok Choy Stir-Fry
If you have leftovers, let the stir-fry cool before storing in an airtight container. It can be kept in the fridge for up to 3 days. Reheat in the microwave or in a skillet over low heat, adding a splash of water if needed to keep it moist.
Tips to Make Garlic Ginger Bok Choy Stir-Fry
- Make sure not to overcook the bok choy; it should be tender yet still have a nice crunch.
- You can adjust the level of spiciness by changing the amount of red pepper flakes.
- For an extra flavor boost, add some sliced mushrooms or bell peppers to the stir-fry.
Variation
Feel free to experiment with other vegetables like snap peas, carrots, or bell peppers. You can also add protein such as shrimp, chicken, or tofu to turn this side into a complete meal.
FAQs
Can I use regular bok choy instead of baby bok choy?
Yes, regular bok choy works too! Just chop it into smaller pieces, and you may need to cook it a bit longer.
Is there a way to make this recipe gluten-free?
Yes! You can substitute low-sodium soy sauce with tamari, which is gluten-free.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and chop the vegetables in advance. Just stir-fry them just before serving for the best texture.
Garlic Ginger Bok Choy Stir-Fry
Ingredients
Main Ingredients
- 1 lb baby bok choy, trimmed and chopped
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional) For added depth
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional) Adjust according to spice preference.
- 1 teaspoon honey or maple syrup
- 1 teaspoon cornstarch mixed with 2 tablespoons water For thickening
- 1 tablespoon toasted sesame seeds For garnish
- 2 green onions, chopped For garnish
Instructions
Cooking
- Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, and sauté for 30 seconds until fragrant.
- Add the chopped bok choy and stir-fry for 3–4 minutes until wilted but still crisp.
- In a small bowl, mix soy sauce, oyster sauce (if using), rice vinegar, red pepper flakes, honey, and the cornstarch slurry.
- Pour the sauce into the skillet and stir well to coat the bok choy. Cook for another 1–2 minutes until the sauce thickens slightly.
- Remove from heat, sprinkle with sesame seeds and green onions. Serve hot as a side or over rice.